Nobody really likes solicitors, am I right? My vacuum works just fine, thank you very much… No, I don’t want to sign up to have frozen food delivered to my home… And I’m doing just peachy in the religion department… But Girl Scouts, Girl Scouts can come to my door ANYTIME. Seriously, I will buy that whole wagon of cookies off you in a second (whether I should or not is another matter… “What these? Um, these cookies are for my friends… *mumbling* me, me, and me…”).
Now, by a show of hands, how many of you love you some Girl Scout cookies? I know you’re all raising your hands right now. I mean, how could you not be?! I’m drooling a little bit just thinking of all those delicious cookies.
Now, imagine eating those cookies for breakfast! Ok, maybe stuffing your face with cookies first thing in the morning would be a little socially frowned upon, but lucky for you, I’ve been cooking up some Girl Scout cookie inspired doughnuts! Oh yes, you can have that cookie and eat it too… For breakfast! I repeat: FOR BREAKFAST.
*Ahem* Lovely readers, meet Baked Samoa Cookie Doughnut. Baked Samoa Cookie Doughnut is sweet, loves traveling, and is always there for you when you need a pick-me-up. Don’t let his crunchy chocolate and toasted coconut exterior fool you, he’s really a softy inside with his crumbly baked doughnut interior and soft caramel glaze. He’s definitely the perfect boyfriend… I mean, doughnut.Print
Samao Cookie Doughnuts
- Yield: 6 doughnuts 1x
- Category: Breakfast
For the doughnuts:
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1/4 tsp. baking soda
- 1 tsp. baking powder
- 2 tbsp. (30 grams) butter, melted
- 1 egg
- 2/3 cup milk
For the caramel glaze:
- 2 1/2 cups powdered sugar +2-3 tbsp.
- 1/4 cup caramel sauce
For the toppings:
- 1 cup coconut flakes
- 1 bar (100 grams) dark chocolate, melted
- On a parchment paper lined baking sheet, spread out your cup of coconut flakes. Broil for 30 seconds to a minute, or until golden brown, stirring occasionally so all the coconut gets toasted.
- In a bowl, whisk together the dry ingredients for the doughnuts (all purpose flour, granulated sugar, baking soda and powder). In a large bowl, whisk together the wet ingredients (butter, egg, milk), and whisk in the dry ingredients until lump free.
- Pour (or pipe) the batter into a greased doughnut pan and bake at 350F/175C for 9-11 minutes, or until a toothpick inserted into the doughnuts comes out clean. Allow the doughnuts to cool until you can comfortably handle the pan with your bear hands, then turn them out onto a cooling rack to cool completely.
- To make the glaze, combine all the glaze ingredients and cook over medium heat until the mixture is warm. The glaze is ready when it begins to form a skin and crack when you stir it.
- Dip the cooled doughnuts into caramel glaze, and garnish immediately with the toasted coconut. Drizzly with the melted chocolate and allow to harden before packaging or serving.